Monday, July 25, 2011

Coconut Vegetable Curry


While visiting my sister-in-law this winter, we enjoyed terrific Thai vegetable curry with extra eggplant. The night, like most memorable ones, was special in its own right. Blizzard induced power outages in the California Sierra Nevada mountains left us picking up take-out a few towns over and hiking it 1.5 miles via sled to a fire and candle-lit home. The eggplant, which she raved about during our hike, lived up to its fame. Not soggy or seedy, but crispy with a sweet finish.

What I love about vegetable curry is that you can use just about any veggies on hand. Here, I've used my CSA goodies, however most anything can be quickly simmered in this sauce for a easy and enjoyable meal. My husband ate in seconds... always a good sign.

Coconut Vegetable Curry
Ingredients 
  • 1.5 teaspoons thai chili paste, such as this type available in international aisles  or specialty stores
  • 1 - 2 teaspoons srirachi (or any hot sauce)
  • Rice or cous cous
  • 1 tablespoon olive oil
  • 1 can coconut milk
  • 1 tablespoon peeled and chopped ginger
  • 3-4 cups of chopped fresh vegetables.  I used: 
    • 1 small eggplant, diced in 1.5 inch cubes
    • 1.5 cups fresh green beans, ends trimmed and snapped in half
    • 1 cup chopped napa cabbage
    • 1 small green pepper, diced
  • Optional: Protein of your choice. Cook chicken, sausage or tofu almost to completion in the pot as a first step. Continue with the directions below a few minutes before your protein is fully cooked. 
Directions
  • Over medium flame, add olive oil and heat for about 1 minute until glassy.  Add eggplant, and let cook for 4-5 minutes until almost brown. Toss in the green beans, pepper and any other sturdy vegetables (i.e. onion, broccoli etc.) you might be using.  Mix in the ginger and cook for another 4 -5 minutes.
  • Pour coconut milk over vegetables, stirring the pot.  
  • Add in the cabbage and/or any other softer veg (i.e. tomato, leafy greens). Spoon in srirachi and chili paste, stirring well to dilute in the broth.  Add more paste to up the desired heat factor.  Simmer over low-medium heat for 6-8 minutes.
  • Meanwhile, cook rice or cous cous according to package. Serve curry over preferred grains with a generous heaping of sauce.
About Eggplant
Believed to be domesticated in Southeast Asia, eggplant is also known as aubergine. Its initially uses were likely medicinal, and due to its seeds it's actually botanically classified as a berry. Surprisingly perishable, eggplants are best used within 3-5 days of acquisition.  For a variety of eggplant recipes, including a pepper relish and three cheese, check out this link to allrecipes.com.

1 comment:

  1. 3 Studies REVEAL How Coconut Oil Kills Waist Fat.

    This means that you literally kill fat by consuming Coconut Fats (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical magazines are sure to turn the conventional nutrition world around!

    ReplyDelete

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